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Fruit and Biscuits Recipe

Fruit and Biscuits
Source: crisco

Ingredients

  • 2 cups (500 mL) frozen berry mix
  • 2 cups (500 mL) ) frozen peaches
  • ¼ cup (50 mL) sugar
  • 3 tbsp (45 mL) Robin Hood® Original All Purpose Flour
  • ½ tsp (2 mL) cinnamon

Biscuits

  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • ¼ cup (50 mL) sugar
  • 2 tsp (10 mL) baking powder
  • 1/3 cup (75 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 3 tbsp (45 mL) Crisco® Canola or Vegetable Oil
  • 1 egg

Topping

  • 2 tbsp (30 mL) coarse sugar
PREP TIME
15m
COOK TIME
50m
TOTAL TIME
1h5m
YIELD
6 servings

Instructions

  • Preheat oven to 375ºF (190ºC). Grease a 9” x 9” (2L) baking dish.
  • Toss fruit, sugar, flour and cinnamon in a large bowl. Place in prepared baking dish.
  • Biscuits: combine flour, sugar and baking powder in a separate bowl. Stir in evaporated milk, oil and egg until a soft dough is formed.
  • Spoon batter on top of fruit in 6 large spoonfuls. Sprinkle with sugar.
  • Bake in preheated oven for 45 to 50 minutes, or until topping is browned and fruit bubbles.
  • Use your favourite combination of fruit or any that you have on hand in the freezer. Just make sure to use a total of 4 cups (1L).
  • If you are having a large crowd over just double the fruit mixture and place it in a 9” x 13” (3L) baking dish.
  • For the biscuit topping, double all the ingredients except for the egg.

Desserts

A recipe from crisco

https://www.flyers-on-line.com/data/recipes/2234/fruit-and-biscuits.jpg

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